Magic Hat Brewing’s Hocus Pocus clone
Justin McCarthy, Lead Brewer, Magic Hat Brewing Company: “When I think of summer and beer, I think of beers that will quench my thirst and appease my palate at the same time.”
Hocus Pocus clone, all-grain
Magic Hat Brewing Co., VT
(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.010
IBU = 21 SRM = 4 ABV = 4.6%
Ingredients
5 lbs. 10 oz. (2.6 kg) 2-row pale malt
3 lb. 6 oz. (1.5 kg) white wheat malt
6 oz. (0.17 kg) acidulated malt
2.5 AAU Cascade hops (60 min.) (0.5 oz./14 g of 5% alpha acids)
2.5 AAU Cascade hops (45 min.) (0.5 oz./14 g of 5% alpha acids)
1.5 AAU Cascade hops (30 min.) (0.3 oz./8.5 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (whirlpool)
0.5 oz. (14 g) Columbus hops (hopback)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast
3/4 cup corn sugar (if priming)
Step by Step
Single infusion mash at 150 °F (66 °C). Boil for 60 minutes. Fermentation temperature is 70 °F (21 °C).
“We filter our version of Hocus Pocus bright, but a bit of yeast won’t hurt if filtration isn’t possible. Also, we run our wort through a hopback prior to the wort chiller to achieve maximum hop aroma. We use rice hulls to aid in the lautering process because the large percentage of wheat. This will depend on brewhouse design. Be sure to give the brew a proper diacetyl rest; a large fermentation with Ringwood (150 bbls) needs 24 hours to reduce the buttery character.”
If you don’t have a hopback or use a whirlpool step, see the extract recipe for an alternate hopping schedule.
Hocus Pocus clone, extract only
Magic Hat Brewing Co., VT
(5 gallons/19 L)
OG = 1.045 FG = 1.010
IBU = 21 SRM = 4 ABV = 4.6%
Ingredients
1.5 tsp lactic acid, 88%
2.4 lbs. (1.1 kg) wheat dried malt extract
3.3 lbs. (1.5 kg) light liquid malt extract (late addition)
2.5 AAU Cascade hops (60 min.) (0.5 oz./14 g of 5% alpha acids)
2.5 AAU Cascade hops (45 min.) (0.5 oz./14 g of 5% alpha acids)
1.5 AAU Cascade hops (30 min.) (0.3 oz./8.5 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (15 min.)
0.5 oz. (14 g) Columbus hops (0 min.)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast
3/4 cup corn sugar (if priming)
Step by Step
Add dried malt extract and lactic acid to 3 gallons (11 L) water and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Add liquid malt extract at end of boil. Hold for 15 minutes, then cool. Ferment at 70 °F (21 °C). Let beer rest on yeast one day after fermentation.
